JP2010279355A - グルテンフリーベーカリー製品 - Google Patents

グルテンフリーベーカリー製品 Download PDF

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Publication number
JP2010279355A
JP2010279355A JP2010128465A JP2010128465A JP2010279355A JP 2010279355 A JP2010279355 A JP 2010279355A JP 2010128465 A JP2010128465 A JP 2010128465A JP 2010128465 A JP2010128465 A JP 2010128465A JP 2010279355 A JP2010279355 A JP 2010279355A
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JP
Japan
Prior art keywords
starch
flour
gluten
formulation
free
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
JP2010128465A
Other languages
English (en)
Japanese (ja)
Inventor
Jeanne Paulus
パウルス ジャンヌ
Alejandro J Perez-Gonzalez
ジェイ．ペレス−ゴンザレス アレハンドロ
Yadunandan L Dar
エル．ダー ヤドゥナンダン
Rajendra Kulkarni
クルカルニ ラジェンドラ
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Brunob II BV
Original Assignee
Brunob II BV
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Brunob II BV filed Critical Brunob II BV
Publication of JP2010279355A publication Critical patent/JP2010279355A/ja
Pending legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A21D13/064—Products with modified nutritive value, e.g. with modified starch content with modified protein content
    • A21D13/066—Gluten-free products
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A21D13/045—Products made from materials other than rye or wheat flour from leguminous plants
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/31—Filled, to be filled or stuffed products filled before baking
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/40—Products characterised by the type, form or use
    • A21D13/41—Pizzas
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/40—Products characterised by the type, form or use
    • A21D13/42—Tortillas
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/40—Products characterised by the type, form or use
    • A21D13/44—Pancakes or crêpes
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/40—Products characterised by the type, form or use
    • A21D13/45—Wafers
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/40—Products characterised by the type, form or use
    • A21D13/46—Croutons
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/60—Deep-fried products, e.g. doughnuts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/40—Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A21D13/043—Products made from materials other than rye or wheat flour from tubers, e.g. manioc or potato
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/40—Products characterised by the type, form or use
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Pediatric Medicine (AREA)
  • Mycology (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Botany (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Cereal-Derived Products (AREA)
JP2010128465A 2009-06-05 2010-06-04 グルテンフリーベーカリー製品 Pending JP2010279355A (ja)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US18444509P 2009-06-05 2009-06-05
US12/776,580 US20100310747A1 (en) 2009-06-05 2010-05-10 Gluten-Free Bakery Products

Publications (1)

Publication Number Publication Date
JP2010279355A true JP2010279355A (ja) 2010-12-16

Family

ID=42415739

Family Applications (1)

Application Number Title Priority Date Filing Date
JP2010128465A Pending JP2010279355A (ja) 2009-06-05 2010-06-04 グルテンフリーベーカリー製品

Country Status (12)

Country Link
US (2) US20100310747A1 (pl)
EP (1) EP2269464B1 (pl)
JP (1) JP2010279355A (pl)
CN (1) CN101904345B (pl)
AU (1) AU2010202132B2 (pl)
BR (1) BRPI1015718B1 (pl)
CA (1) CA2706139C (pl)
ES (1) ES2411720T3 (pl)
MX (1) MX2010005993A (pl)
PL (1) PL2269464T3 (pl)
PT (1) PT2269464E (pl)
RU (2) RU2540107C2 (pl)

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2013055889A (ja) * 2011-09-07 2013-03-28 Nippon Flour Mills Co Ltd スポンジケーキ用うるち米粉及びその製造方法
JP2013085513A (ja) * 2011-10-18 2013-05-13 Nippon Flour Mills Co Ltd パン用米粉
JP2015029512A (ja) * 2013-08-01 2015-02-16 コーン プロダクツ ディベロップメント，インコーポレイティド 飽和脂肪及び総脂肪含有量が低減されたパイクラスト
JP2016513964A (ja) * 2013-03-14 2016-05-19 エンパイア テクノロジー ディベロップメント エルエルシー コーヒーチェリー粉組成物およびそれらの製造方法
JP2016182048A (ja) * 2015-03-25 2016-10-20 日清フーズ株式会社 熱処理穀粉

Families Citing this family (31)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE102010048082A1 (de) * 2010-10-05 2012-04-05 Anja Baster Rezept für glutenfreie, allergiefreie und hefefreien Pizza u. ähnliches wie Flammkuchen, Pfannenkuchen usw. Außerdem gesund und eiweißhaltigen Pizza u.ä.
US20120121758A1 (en) * 2010-11-12 2012-05-17 Becker Laura Lane Allergen-free compositions
US20130040016A1 (en) * 2010-11-12 2013-02-14 Laura Lane BECKER Allergen-free compositions
CA2833735A1 (en) * 2011-04-19 2012-10-26 Glanbia Nutritionals Ireland, Ltd. Cereal binder compositions and methods for making cereal bars and cereal clusters
AR086993A1 (es) 2011-06-20 2014-02-05 Gen Biscuit Masa de galletita
CN102344497A (zh) * 2011-11-15 2012-02-08 陈明兴 一种木薯变性淀粉及其制备方法
US20130196033A1 (en) * 2012-02-01 2013-08-01 Frito-Lay North America, Inc. Crisp Bread Snack Foods
FR2986134B1 (fr) * 2012-02-01 2015-05-01 Roquette Freres Produits de cuisson ne contenant pas de gluten
US20140287130A1 (en) * 2013-03-25 2014-09-25 Corn Products Development, Inc. Heat-moisture treated flours for improved retort efficiency
US20160113296A1 (en) * 2013-05-31 2016-04-28 General Mills, Inc. Ready-To-Bake Gluten-Free Pie Dough Formulations
WO2014193417A1 (en) * 2013-05-31 2014-12-04 General Mills, Inc. Ready-to-bake gluten-free pizza dough formulations
US20150140173A1 (en) * 2013-06-21 2015-05-21 Deborah Mesdag Gluten-free flour blend
AU2015100934B4 (en) 2014-08-20 2016-03-10 General Mills, Inc. Pasta with reduced gluten
CN106793815A (zh) * 2014-10-14 2017-05-31 东方酵母工业株式会社 面粉糊制备用粉体组合物
RU2579257C1 (ru) * 2015-01-28 2016-04-10 Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Кубанский государственный технологический университет" (ФГБОУ ВПО "КубГТУ") Способ производства безглютенового хлеба
RU2603893C1 (ru) * 2015-08-05 2016-12-10 Федеральное государственное бюджетное образовательное учреждение высшего образования "Воронежский государственный университет инженерных технологий" (ФГБОУ ВО "ВГУИТ") Способ приготовления безглютенового заварного полуфабриката
CN105594811B (zh) * 2015-12-30 2019-08-20 广西壮族自治区农业科学院农产品加工研究所 一种无麸质木薯营养饼干及其制备方法
ES2564739B1 (es) * 2016-02-08 2016-09-30 Bioinca, S.L. Composición a base de quinoa y gofio, así como otros componentes tales como cacao y harina de arroz
RU2641075C1 (ru) * 2016-08-30 2018-01-15 Наталья Павловна Оботурова Пельмени "безглютеновые" и способ их производства
US11102987B2 (en) * 2016-10-28 2021-08-31 Campbell Soup Company Gluten-free compositions and methods for producing shelf-stable bakery products
US11102986B2 (en) * 2016-10-28 2021-08-31 Campbell Soup Company Gluten-free compositions and methods for producing shelf-stable breads and other bakery products
IT201700068767A1 (it) * 2017-06-21 2018-12-21 Nobile Matteo Alessandro Del Alimento secco, in particolare biscotto, senza glutine con proprietà simbiotiche e procedimento per la sua produzione.
US20190059397A1 (en) * 2017-08-31 2019-02-28 The Cooking Lab LLC Gluten free bread product with an improved texture
EP3469910A1 (en) * 2017-10-13 2019-04-17 Generale Biscuit A method for the manufacture of a baked comestible
JP2019170308A (ja) * 2018-03-29 2019-10-10 ヤンマー株式会社 焼き菓子用組成物
JP6947679B2 (ja) * 2018-03-30 2021-10-13 ヤンマーパワーテクノロジー株式会社 冷凍食品及びその製造方法並びに冷凍焼け防止剤
CN109169781A (zh) * 2018-11-27 2019-01-11 广西壮族自治区农业科学院农产品加工研究所 一种无麸质耐饥饿压缩饼干及其制备方法
CN113423737B (zh) * 2019-02-21 2023-02-17 嘉吉公司 用于架藏稳定的湿润宠物食品应用的组合物
CN111077095A (zh) * 2020-01-19 2020-04-28 蚌埠学院 一种火腿的煮制方法
IT202100005144A1 (it) * 2021-03-08 2022-09-08 Biospremi S R L S Crespella con basso contenuto di allergeni e procedimento per la creazione di tale crespella
IT202100023693A1 (it) * 2021-09-14 2023-03-14 Fabrizio Morra Miscela di farine senza glutine

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JP2000063401A (ja) * 1998-06-11 2000-02-29 Nippon Shokuhin Kako Co Ltd 澱粉組成物及びそれを含有する食品
JP2002045130A (ja) * 2000-08-03 2002-02-12 Iwateken Pan Kogyo Kumiai 玄米粉の製造方法，玄米粉を用いたパン類，キビ粉の製造方法及びキビ粉を用いたパン類
JP2002345422A (ja) * 2001-05-29 2002-12-03 Fancl Corp 発芽玄米粉及びその加工食品
JP2005253361A (ja) * 2004-03-11 2005-09-22 Yoko Amano 米粉を主原料とした含泡食品生地形成方法と含泡食品生地、及びこれらを用いたパン風味含泡食品とその製造方法。
JP2006109725A (ja) * 2004-10-13 2006-04-27 Nisshin Seifun Group Inc 食品素材
JP2006158298A (ja) * 2004-12-08 2006-06-22 Bio Tec Japan:Kk 極低蛋白パン及びその製造方法

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EP1917868B1 (en) * 2005-04-29 2018-05-30 CORN Products Development Inc. Rice flour composition with enhanced process tolerance and solution stability
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Publication number Priority date Publication date Assignee Title
JPH08159A (ja) * 1994-06-17 1996-01-09 Sanwa Denpun Kogyo Kk 電子レンジ調理用ケーキ組成物
JP2000063401A (ja) * 1998-06-11 2000-02-29 Nippon Shokuhin Kako Co Ltd 澱粉組成物及びそれを含有する食品
JP2002045130A (ja) * 2000-08-03 2002-02-12 Iwateken Pan Kogyo Kumiai 玄米粉の製造方法，玄米粉を用いたパン類，キビ粉の製造方法及びキビ粉を用いたパン類
JP2002345422A (ja) * 2001-05-29 2002-12-03 Fancl Corp 発芽玄米粉及びその加工食品
JP2005253361A (ja) * 2004-03-11 2005-09-22 Yoko Amano 米粉を主原料とした含泡食品生地形成方法と含泡食品生地、及びこれらを用いたパン風味含泡食品とその製造方法。
JP2006109725A (ja) * 2004-10-13 2006-04-27 Nisshin Seifun Group Inc 食品素材
JP2006158298A (ja) * 2004-12-08 2006-06-22 Bio Tec Japan:Kk 極低蛋白パン及びその製造方法

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2013055889A (ja) * 2011-09-07 2013-03-28 Nippon Flour Mills Co Ltd スポンジケーキ用うるち米粉及びその製造方法
JP2013085513A (ja) * 2011-10-18 2013-05-13 Nippon Flour Mills Co Ltd パン用米粉
JP2016513964A (ja) * 2013-03-14 2016-05-19 エンパイア テクノロジー ディベロップメント エルエルシー コーヒーチェリー粉組成物およびそれらの製造方法
JP2015029512A (ja) * 2013-08-01 2015-02-16 コーン プロダクツ ディベロップメント，インコーポレイティド 飽和脂肪及び総脂肪含有量が低減されたパイクラスト
JP2016182048A (ja) * 2015-03-25 2016-10-20 日清フーズ株式会社 熱処理穀粉

Also Published As

Publication number Publication date
AU2010202132A1 (en) 2010-12-23
EP2269464A1 (en) 2011-01-05
MX2010005993A (es) 2010-12-14
AU2010202132B2 (en) 2014-12-11
PT2269464E (pt) 2013-06-04
BRPI1015718B1 (pt) 2018-04-17
CN101904345A (zh) 2010-12-08
RU2673133C2 (ru) 2018-11-22
BRPI1015718A2 (pt) 2015-07-14
EP2269464B1 (en) 2013-03-06
CA2706139A1 (en) 2010-12-05
RU2540107C2 (ru) 2015-02-10
RU2014132561A (ru) 2016-02-27
RU2010122981A (ru) 2011-12-10
US20190059398A1 (en) 2019-02-28
US20100310747A1 (en) 2010-12-09
PL2269464T3 (pl) 2013-12-31
CA2706139C (en) 2017-03-14
ES2411720T3 (es) 2013-07-08
CN101904345B (zh) 2014-12-17

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